Hentley Farm's Kitchener buns

"The Kitchener buns at Hentley Farm in the Barossa are the best. Could you get the recipe?" - Joanna Hutton, Evandale, SA

Jun 19, 2017 2:00pm

45 mins preparation

45 mins cooking plus proving, cooling

Serves 16

Print

"The Kitchener buns at Hentley Farm in the Barossa are the best. Could you get the recipe?" - Joanna Hutton, Evandale, SAREQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.auor send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Ingredients

Whipped thickened cream, to serve

Icing sugar, for dusting

Brioche

110 gm unsalted butter, diced and softened

50 gm caster sugar, plus extra for rolling

100 ml lukewarm milk

10 gm dried yeast (3 tsp)

250 gm plain flour, plus extra for dusting (1⅔ cups)

2 eggs

Sunflower oil, for deep-frying

Rhubarb jam

250 gm trimmed rhubarb, coarsely chopped

250 gm caster sugar

½ vanilla bean, split, seeds scraped

Finely grated rind and juice of 1 lime

Method

Main

1

For brioche, beat butter and sugar in an electric mixer until pale (1-2 minutes), then transfer to a bowl. Combine milk and yeast in a bowl and stand until starting to bubble (10-15 minutes). Transfer to an electric mixer fitted with a dough hook, add flour, eggs and 1 tsp fine sea salt and mix on low speed until dough is shiny and smooth (6-8 minutes). Gradually add creamed butter, beating well between additions, and knead until dough is glossy (8-10 minutes). Lightly dust dough with flour, transfer to a large bowl, cover with a tea towel or plastic wrap and stand at room temperature until doubled in size (30-40 minutes). Transfer to an oven tray lined with baking paper, flatten to about 2cm thick and chill until firm enough to cut (2 hours).

2

Meanwhile, for rhubarb jam, combine rhubarb, sugar, vanilla bean and seeds and 2 tbsp water in a small saucepan and simmer, stirring often, until thickened (25-30 minutes). Stir in lime rind and juice, then cool (40-50 minutes).

3

Cut dough into 16 rounds with a floured 4cm-diameter pastry cutter, wiping and flouring cutter between each. Transfer to an oven tray lined with baking paper, leaving a 3cm gap between each. Heat oil in a large saucepan to 170C, and place extra caster sugar in a bowl. Deep-fry dough in batches until golden brown (3-4 minutes), then remove with a slotted spoon and roll in caster sugar to coat well.

4

Cut buns almost through with a bread knife. Fill with about 1 tsp jam and a small spoonful of whipped cream, dust with icing sugar and serve.